Of the many varieties of mustard, the most popular is the Sinapis alba, known as the white or yellow mustard. Derived from the seed, ground mustard has no aroma when dry. It must be moistened for ten minutes before use to develop its hot, sharp and tangy flavor. Ground mustard enhances meat, fish, poultry, sauces, salad dressings, etc.
ترست بايلوت
منذ شهر
منذ أسبوع
